You want some, don't you? Who wouldn't want a molten lava cake? This is what my family had for our Valentine's Day dessert, with a nice scoop of cookies and cream ice cream on the side.
The picture shows a cake made in a custard dish, which results in a runnier center. I have made baby versions in muffin tins, which also have melty centers but just not enough to run out like that. Either way is delicious. I'm sure the smaller ones are good for portion control, but only for someone who has self-control. Not I.
P.S. The recipe comes from Kraft Foods.
4 ounces Baker's semi-sweet chocolate
1/2 c. butter
1 c. powdered sugar
2 whole eggs
2 egg yolks
6 Tbsp. flour
Heat oven to 425 degrees. Grease four small custard cups and place on baking sheet. Or, line 10 muffin tin cups with paper liners.
Microwave chocolate and butter for 1 minute, then stir together until smooth and melted. Stir in sugar, then eggs, then flour. Spoon into prepared cups. Bake for up to 12 minutes if using custard cups and up to 9 minutes if using muffin tin. (This is according to my oven, which is electric.) There might be a slight dip in the center even when they're done. The centers should jiggle. Don't overbake!
Let stand for a minute or two, then run a knife around the edges if using custard cups and invert onto a serving plate.